Quick & Easy Vegetarian Mushroom Barley Soup

Vegetarian Mushroom Barley Soup

This recipe is perfect for your sukkah! I first made it two weeks ago — and it turned out so well, that I made it again for Erev Sukkot.

Now you should know: I’m not a fan of mushrooms (it’s a texture thing!). But my family loves them — and they love soup. So after being asked by them to make mushroom barley soup, I relented.

And they loved it!

Minus the rubbery “chew” of the mushrooms, I actually loved it, too. The flavor was outstanding and thanks to my “partial blending” trick (see the recipe below), it was thick and hearty.

I used this Epicurious recipe as my inspiration, but made a lot of alterations, so I wanted to share with you what I did.

This doubles and triples very well – and freezes well, too.

This hearty soup is perfect for a chilly night in the sukkah – or anytime! It reheats really well and freezes well, too.

What’s your favorite hearty soup recipe?




  1. Ruthellen Singer says:

    The vegetable broth may be responsible for the color. I use Imagine Organic Low Sodium Vegetable Broth (OU kosher and pareve) which is quite yellow/orange in color. My soup is about the same color as pictured here. B’tayavon and Chag Sameach to you and yours!

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